Description
These Strawberry Cheesecake Cinnabon Rolls are a fun twist on classic cinnamon rolls, featuring a creamy cheesecake filling and bursts of fresh strawberries in every swirl. Perfect for brunch, special occasions, or whenever you want a sweet, crowd-pleasing treat.
Ingredients
- 3 1/2 cups all-purpose flour (440g)
- 1 cup whole milk, warm (240ml)
- 2 1/4 tsp active dry yeast (7g, one packet)
- 1/3 cup granulated sugar (65g), plus 1 tbsp for strawberries
- 1/4 cup unsalted butter, melted and cooled (56g)
- 1 large egg, room temperature
- 3/4 tsp fine sea salt (4g)
- 6 oz cream cheese, softened (170g)
- 1/3 cup powdered sugar (40g)
- 1 tsp vanilla extract (5ml), plus 1/2 tsp for frosting
- 1 heaping cup fresh strawberries, finely diced (150g)
- 1/2 tsp lemon zest (optional, 1g)
- 1/2 cup light brown sugar, packed (100g)
- 2 tsp ground cinnamon (5g)
- 4 oz cream cheese, softened (113g) for frosting
- 2 tbsp unsalted butter, softened (28g) for frosting
- 1 cup powdered sugar (120g) for frosting
- Pinch of salt for frosting
Instructions
- Warm the milk to about 100°F (just warm to the touch). Sprinkle yeast and 1 tbsp sugar over the milk, stir, and let sit for 5 minutes until foamy.
- In a large bowl or stand mixer, combine the yeast mixture with remaining sugar, melted butter, egg, flour, and salt. Mix until a shaggy dough forms. Knead for 6-8 minutes until smooth and slightly tacky.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- While dough rises, beat 6 oz cream cheese with 1/3 cup powdered sugar and 1 tsp vanilla until smooth. In a separate bowl, toss diced strawberries with 1 tbsp sugar and optional lemon zest. Let sit to become syrupy.
- Lightly flour your work surface. Punch down dough and roll out to a 14×18-inch rectangle.
- Spread cream cheese mixture evenly over dough, leaving a 1/2-inch border. Sprinkle cinnamon sugar (mix brown sugar and cinnamon) over cream cheese, then scatter macerated strawberries (drain excess juice).
- Starting on a long edge, roll dough up tightly and pinch seam closed. Slice into 12 even rolls using a sharp knife or dental floss.
- Arrange rolls in a greased 9×13-inch baking pan. Cover and let rise until puffy, about 30 minutes. Preheat oven to 350°F.
- Bake rolls for 25-28 minutes, until golden brown and cooked through. Cover loosely with foil if browning too quickly.
- For frosting, beat 4 oz cream cheese with 2 tbsp butter until fluffy. Mix in 1 cup powdered sugar, 1/2 tsp vanilla, and a pinch of salt. Spread over warm rolls.
Notes
For best results, use ripe, sweet strawberries and full-fat cream cheese. The dough can be made ahead and refrigerated overnight after the first rise. For clean slices, use dental floss to cut the rolls. If using frozen strawberries, thaw and drain well before using. Rolls are best served warm and can be reheated in the microwave for 10-15 seconds. Adapt with other berries, nuts, or make gluten-free or dairy-free with appropriate substitutions.
- Prep Time: 35 minutes
- Cook Time: 28 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 330
- Sugar: 20
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
Keywords: strawberry cheesecake cinnamon rolls, cinnabon rolls, brunch, sweet rolls, cream cheese, strawberry dessert, easy cinnamon rolls, homemade cinnamon rolls, breakfast, baking